Coconut Free Vegan Thai Basil Tofu

Total time40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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2 tbsp neutral oil, divided
¼ tsp salt

For the sauce

3 tbsp soy sauce
1 tbsp vegan oyster sauce
1 tsp dark soy sauce
1 tsp sugar
¼ cup water
1 tsp cornstarch

For the stir-fry

1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 thai chilies, thinly sliced
4 cloves garlic, minced
1 cup fresh thai basil leaves, loosely packed

Instructions

1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy pan, for about 5 minutes until most surface moisture is removed. Cut into 3/4-inch cubes.
2
In a small bowl, whisk together the soy sauce, vegan oyster sauce, dark soy sauce, sugar, water, and cornstarch until the cornstarch is fully dissolved. Set aside.

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